Asian pear (nashi pear)

배 bae / 梨 nashi

Flavor and role: A crisp, juicy and very sweet Asian pear. Grated into marinades, its protein-breaking enzymes tenderise meat.
Typical dishes and uses: Bulgogi and galbi marinades, naengmyeon garnish, baesuk (poached pear)
Substitutes: ½ cup grated pear = ½ cup grated apple + 1 tsp honey, or ¼ kiwi (strong tenderising effect, marinate no more than 30 minutes).
Storage: Wrap each in cling film or newspaper and keep 1–2 months in the fridge. Use grated pear right away or freeze for 1 month.
Main countries: Korea · Japan · China
Used in this book: Bulgogi (Korean Marinated Beef)Galbi-jjim (Braised Beef Short Ribs)Mul-naengmyeon (Cold Buckwheat Noodles in Icy Beef Broth)Anchovy-Stock Pear Gimjang Kimchi Bulgogi Kimchi Bánh Mì Dolsot Bibimbap with Crispy Rice and Beef Gochujang Cast-Iron Sirloin Bulgogi with Scallion Salad Bulgogi Cheesesteak with Gochujang Mayo Perilla Chimichurri Soy Steak Lettuce Wraps Pear-Marinated Crispy-Skin Iron-Pan Dakgalbi Seared Royal-Court Galbi-jjim Red Wine Galbi-jjim Bourguignon Galbi-jjim Grilled Cheese with Dipping Jus Royal Court Beef Japchae with Braised Noodles Pear-Marinated Smoky Jeyuk Bokkeum Bulgogi Cheese Pie Pyongyang-Style Mul-naengmyeon with Brisket and Shank Gazpacho Tomato Naengmyeon Gochujang Pork Potjie Gochujang Pulled Pork Tacos with Kimchi Slaw Bulgogi Tacos with Kimchi Slaw Korean Sujeonggwa Pear Tarte Tatin with Ginger-Cinnamon Caramel Bulgogi Yorkshire Pudding Bowls

Updated 2026-10-10